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David Lissner
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We are the cone home

What would summer be without ice-cream cones? Chicago’s contribution to this seasonal essential comes from the Keebler factory at 10839 S. Langley Ave. The world’s largest bakery of ice cream cones, producing sugar cones, waffle cones, waffle bowls, vanilla cups, vanilla cones and fudge-dipped cups, the plant’s 28 ovens bake more than 3 million items […]

Mixing and matching — learn from Chicago’s best

Learn how to join the cocktail culture this summer with these wine and spirits-laced classes. In the Alfresco Summer Cocktail Class at 6 p.m. tomorrow at Epic in River North, mixologist Michael Cristiani will show you how to mix a Sex Panther, with Bacardi Dragonberry, mango puree and club soda; a Mayan Horizon, featuring 10 […]

Mario’s is open — it’s officially summer in Chicago!

Nothing says summer in Chicago like Mario’s Italian Lemonade. Open from early May to mid-September, Mario’s has been a Little Italy icon since 1953. Hot days will find long lines stretching out into the street waiting for slushy Italian lemonande and freshly roasted nuts. Everybody goes to Mario’s — if you want to see a […]

Friday food porn: Red, red rhurbarb

Pastry Chef Sarah Jordan’s fresh-as-spring take on pavlova with rhubarb, elderflower yogurt, St. Germain liqueur and rhubarb consomme, $12 at Boka in Lincoln Park. Pavlova, by the way, is an Antipodean meringue dessert named for the Russian ballerina Anna Pavlova, who performed in Australia and New Zealand during the 1920s. Both countries claim invention of […]

Chicago: Cake capital of America? Congrats, Mark Seaman!

Dessert Professional recently named Chicago pastry chef Mark Seaman, Certified Master Cake Artist and chef instructor at The French Pastry School, one of the Top Ten Cake Artists of North America for 2013. Seaman’s previous honors include the Bronze and Silver medals, in 2003 and 2005 respectively, from the National Wedding Cake Competition. In 2007, […]

Masa: Not Just for Tamales Anymore

Masa is not just for tamales anymore. This staple item in Mexican cuisine has gone beyond the bounds of taquerias and tortillerias and into the dexterous hands of masa-curious chefs. Once upon a time, masa was used almost exclusively in Mexican cuisine. Made by soaking dried hominy in lime solution and grinding it into a […]

Chocoholics: Enter by May 8 for sweet Mother’s Day contest

Think you bake a mean chocolate cake or a decadent chocolate mousse? Chocolate artist Alain Roby of All Chocolate Kitchen in Geneva invites home cooks to honor their moms and enter the bakery’s “The Mother of All Foodies” recipe contest. By 5 p.m. Wednesday, enter your top chocolate dessert creation and you could win a […]

Friday food porn: Tarts for sale

Get tarts like this custom made by subscription from interior designer Stephanie Lock, who leaves off from furnishings and decor during the warmer months to concentrate on baking. Seasonal selections made from local-farm fruit may include rhubarb, strawberry-rhubarb, raspberry, nectarine, Italian plum, apple, pear and pumpkin. The all-butter pastry is made with European-style Plugrá butter. […]

Summer’s coming — learn to make ice cream

Kate Milashus, corporate pastry chef for Tavistock Restaurant Group, owners of Zed451 in River North prepares for the coming summer with her latest “Confections with Kate” class at the restaurant at 2 p.m. Saturday, May 11. This time her class concentrates on frozen desserts, including ice cream, sorbet and sauces. Participants will learn to make […]

Friday food porn: The art of Easter

Certified Master Chef Alain Roby of All-Chocolate Kitchen in Geneva created this masterpiece of spun sugar, along with a variety of other Easter confections, including handmade chocolate bunnies up to 2-1/2 feet tall, constructed of Grand-cru chocolate ($9.95–$225), sugar-blown robin’s nests with a chocolate truffle egg inside ($32), handmade chocolate eggs complete with sugar-blown bows […]